Potato and red onion frittata

 

           The potato makes this frittata especially satisfying. Equally tasty at room temperature or chilled. Cut into small rectangles for appetizer portions.

Makes 6 servings

• 4 tablespoons unsalted butter
• ½ pound red potatoes, thinly sliced
• 1 large red onion, chopped
• ½ teaspoon leaf rosemary, crumbled
• 1 clove garlic, finely chopped
• 6 eggs, lightly beaten
• 3 tablespoons milk
• Salt and pepper

1. Preheat oven to 350F.
2. Heat 2 tablespoons butter in large skillet with ovenproof handle over medium heat ; add potatoes and sauté until golden, about 2 to 3 minutes, turning over once halfway through cooking.
3. Remove from skillet ; set aside and keep warm.
4. Add onion and rosemary ; sauté for about 3 minutes.
5. Add garlic ; sauté about 2 minutes.
6. Remove to medium-size bowl ; reduce heat to low.
7. Add eggs to onion mixture along with milk, salt and pepper ; beat.
8. Swirl remaining 2 tablespoons butter over bottom and side of skillet.
9. Pour in egg mixture ; cook over very low heat, stirring with flat side of fork, shaking pan back and forth, until frittata is firm on bottom and almost set on top, 8 to 10 minutes.
10. Remove from heat ; arrange potato over top.
11. Bake in preheated oven for 5 to 8 minutes until eggs are set and potato slices are heated through ; cut in wedges.

BON APPÉTIT